Yogurt Marinated Slow Roasted Pork Tacos
Throwing a taco party just got a whole lot easier with this pork tacos recipe! This flavorful and tender pork roast serves a crowd, making 16 tacos – and can be doubled if needed! For shredded texture you can take the meat all the way to 190 degrees (this requires about 7 hours of roasting.) After you’ve made it, be sure to share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
To make 16 tacos, you’ll need to gather all of the ingredients below through the boneless pork. Whisk the Cabot Plain Greek Yogurt, garlic, fresh lime juice, ground cumin, chili powder, ground coriander, and coarse kosher salt in a small bowl.
Place pork in a 2-gallon extra-large re-sealable bag (or in a baking dish) and pour the yogurt mixture over it, turning to coat. Seal the bag (or cover the baking dish with plastic wrap) and refrigerate 24 hours.
Preheat your oven to 300 degrees. Prepare your baking sheet and cook the pork as directed in the instructions below. While pork is resting after coming out of the oven, make slaw by whisking olive oil, 2 tablespoons lime juice, and ¼ teaspoon salt in a medium bowl. Add cabbage, cilantro, and scallions, and toss to coat. Wrap two stacks of 8 tortillas in foil and set in the oven to warm.
Shred pork into bite-sized pieces and serve with the tortillas, slaw, Cabot Sour Cream or Plain Green Yogurt, Cabot Pepper Jack Cheese and salsa.
For another savory pork dish, try our Yogurt Marinated Slow Roasted Pork in Coconut Curry Sauce! As a cooperative of 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts about this pork tacos recipe after you’ve tried it by rating and reviewing it.
1 cup Cabot Plain Greek Yogurt
- 2 cloves garlic, finely grated or minced
- 2 tablespoons fresh lime juice
- 5 teaspoons ground cumin
- 4 teaspoons chili powder
- 1¾ teaspoons coarse kosher salt
- 1 teaspoon ground coriander
- 5 pounds boneless pork butt
- ¼ cup olive oil
- 2 tablespoons lime juice
- ¼ teaspoon salt
- 6 cups shredded cabbage
- ½ cup roughly chopped cilantro
- 4 scallions, chopped
- 16 small flour tortillas (fajita size)
4 ounces Cabot Sour Cream or Plain Greek Yogurt
8 ounces shredded Cabot Pepper Jack Cheese (about 2 cups)
- 1 cup salsa
- WHISK yogurt, garlic, juice, spice and salt in a small bowl. Place pork in a 2 gallon (extra-large) re-sealable bag or in a baking dish.
- POUR yogurt mixture over the meat, and turn to coat with the marinade. Seal bag or cover the baking dish with plastic wrap and refrigerate 24 hours.
- PREHEAT oven to 300° F.
- LINE a baking sheet with foil. Place a roasting rack on top of the foil-lined sheet. Coat the rack with cooking spray.
- REMOVE the pork from the bag or baking dish and set on the rack skin side up. Roast until the pork reaches an internal temperature of 185 to 190 degrees, 5½ to 7 hours. Remove the pork from the oven and allow to rest at least 30 minutes.
- WHISK olive oil and 2 tablespoons lime juice and ¼ teaspoon salt in a medium bowl, while the pork rests. Add cabbage, cilantro and scallions and toss to coat.
- WRAP two stacks of 8 tortillas in foil and set in the oven to warm.
- SHRED pork into bite sized pieces, discarding any large pieces of fat. Serve pork with the tortillas, slaw, sour cream, Pepper Jack and salsa.
- per serving
- 31 grams
- Saturated Fat
- 12 grams
- 110 milligrams
- 24 grams
- 3 grams
- 33 grams
- 181 milligrams